Servings: 2 people
Ingredients
Beef Marinade
- 0.55 lb flank steak (thinly sliced against the grain)
- 1 tsp light soy sauce
- 1 tsp cooking oil
- 1 tsp cornstarch
Stir-fry Sauce
- 1 tbsp oyster sauce
- ½ tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp fish sauce
- 2 tsp granulated sugar
- ½ tsp ground pepper
Other Ingredients
- 7 oz dried flat rice noodles (200g, ½ package) (or 14 oz fresh rice noodles)
- 1 tbsp minced garlic
- 2 large handfuls Chinese broccoli (Kai Lan) or bok choy/Shanghai bok choy (cut into 2-inch pieces)
- 2 eggs (lightly beaten)
- Cooking oil (for stir-frying)
Instructions
- Marinate the beef in the soy sauce, oil, and cornstarch mixture for 15-20 minutes.
- Soak the dried rice noodles in hot water for 20 minutes, then drain well. Mix all the sauce ingredients in a bowl and set aside.
- Heat some oil in a skillet or wok over medium-high heat. Add half of the minced garlic and stir until fragrant. Add the marinated beef and stir-fry until caramelized around the edges. Remove from the skillet and set aside.
- Wipe the skillet clean, add a little more oil, and stir-fry the remaining garlic until fragrant. Add the Chinese broccoli, pour in ⅓ of the sauce, and stir-fry until just tender. Remove and set aside.
- Clean the skillet again, add more oil, and stir-fry the soaked rice noodles. Pour in half of the remaining sauce and stir-fry for a few minutes. Push the noodles to one side, add the beaten eggs, and stir until fully cooked.
- Add the cooked beef and Chinese broccoli back to the skillet. Pour in the rest of the sauce and mix everything well. Taste and adjust the seasoning if needed.
- Serve hot and enjoy your flavorful Pad See Ew!
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